Garlic Naan

by ila on March 4, 2013

It’s a stovetop version of Naan, this is something I always make whenever I invite my friends for  lunch or dinner. It’s not only easy to make and but also a good surprise for them.


I also have this often at our office cafeteria. They serve it with mint chutney and lentil curry or grilled Chicken, which is also a good combination.

You can also grill the bread or make it in oven, but I prefer stovetop because naan comes out very soft/fluffy and also save your time specially when you have guests at home.


Garlic Naan
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Middle Eastern
Serves: 8-10 naans
  • 3 cup all purpose flour
  • ¾ cup warm water
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 10/15 garlic clovers finely chopped
  • ½ teaspoon salt
  1. Mix water,yeast  and sugar. Keep it aside for 5 minutes until you see fluffy layer on top.
  2. After five minutes
  3. Yeast is ready, add salt,mix it in flour and knead for 10-15 minutes. Cover the dough with plastic wrap or wet cloth and let it rest for 1 and ½ hour
  4. After 1 and ½ hour
  5. Chopped garlic
  6. Punch the dough. Take a handfuls of dough(about size of gold ball).
  7. roll it into think circle or whatever shape you want.
  8. spread some chopped garlic
  9. Roll it again. 2 times.
  10. Heat skillet on medium heat, place naan on skillet
  11. Once it start bubbling / raising turn it on the other side
  12. Hear is a tip : at this stage I normally cover it with lid for 15-20 seconds to make it more fluffy. This step is optional :)
  13. Naan is ready.
  14. Brush it with butter



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  • Hari Chandana

    Looks simply delicious and perfect.. awesome pictures too.. first time here.. Happy to follow your space :)

    • ila (MyWayToCook)

      Thanks Chandana, glad you like it.

  • Jennifer Eleveld-Smith

    I tried it today-got to say the amounts are a bit ‘off’.. at first, there was WAY too much flour vs liquid.. added more.. then too wet, added more flour, consistency was really hard to find.. I thought it was a bust. Sat near the woodstove for 1-1/2 hours.. it did double.. although not as ‘smooth’ as I like.. made 8 naan’s.. brushed the pan w oil, followed instructions.. once turned, used lid to ‘steam’ a bit; 1/2 of them, I added crushed garlic.. at the end, I dusted w sea salt and pepper.. it def needed the sea salt.. I was prepared to be disappointed.. but? NO WAY! was AWESOME! soooooo chewy.. great recipe! (although I still think the flour/water ratio is off)

    • ila (MyWayToCook)

      Dear Jennifer, I can completely understand your problem. I normally use Pyrex cup to measure ingredients and note it down immediately But in this case I should have used weight for flour and ml for water instead of using cup. I will definitely update the post. But I have to make garlic bread again, and I will make it asap for sure :) Thank you so much for your appreciation. I am glad that you are happy with the recipe.

    • Michele Standage Heiner

      When making any kind of bread, you wil almost never add the same amount of water when you make it. Daily climate (drynes or humidity) will effect it as well as altitude and reigon. It’s best to keep the flour measurement consistent and add water until desired consistency.

  • janani

    yummy garlic naan so good and nice tip

  • Diana

    Making this now. What’s the best way to keep these from getting dried out before they’re served?

    • ila (MyWayToCook)

      Hi Diana,

      The best way is to wrap Naans or chapatis in cotton fabric ..something like small scarf size.

      Thanks for visiting mwtc and trying the recipe. Please share your experience later. all the very best.

  • Diana

    Thanks again for a great recipe. I used the left overs for a quick pan bread at breakfast (with a bit of butter and cinnamon/sugar). This is a keeper for a basic naan recipe. (thanks for the cotton fabric tip, too). This would be an easy thing to make a batch at the beginning of the week to have on hand for quick meals.

    • Diana

      Left overs – meaning the plain “golf-ball” stage was refrigerated and ready for the next morning. No garlic.

  • Jenna Breitbarth-Guidi

    Awesome recipe! I absolutely loved these. We used our pancake griddler and it worked awesome. I too added a little more water since the dough seemed too floury and wasn’t coming together properly, but it wasn’t too hard to get the right consistency.

    Made with this awesome curry and and it was a huge hit.

    • ila (MyWayToCook)

      Hey Jenna, thanks for making my day, and starting of this year wonderful. Have a wonderful year ahead. Lets stay in touch. ila

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  • Chowringhee

    WOW…. This is a very nice recipe. Looks so good. Nice picture. So tempting…

    • ila (MyWayToCook)

      Thank you so much!!!

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